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SOUTHWEST SHRIMP TACOS
Serves 8
Total time : 34 minutes

10 to 12 ( 10 inch ) wooden Skewers
2 lb. unpeeled, large raw shrimp ( 21/25 count)

Vegetable spray

2 TBS hot sauce

1 TBS olive oil

1 1/2 tsp. ancho chile powder

1 1/2 tsp. ground cumin

3/4 tsp. salt

16 to 20 ( 8 inch) soft taco size corn tortillas

3 cups shredded cabbage

1 cup grated carrots

lime wedges

1. Soak skewers in water for 20 minutes.

2. Meanwhile, peel shrimp : devein, if desired. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350 to 400 degrees.

3. Toss shrimp with hot sauce and next 4 ingredients. Thread shrimp onto skewers. Grill shrimp, covered with grill lid, 1 to 2 minutes on each side or just until shrimp turn pink. Grill tortillas 1 minute on each side or until warmed.

4. Combine cabbage and carrots. Remove shrimp from skewers just before serving. Serve shrimp in warm tortillas with Cabbage mixture and lime wedges.

Mom only add 1 TBS hot sauce to yours. :)

Jen rates 5 stars.

SUMMER CORN SALAD ( this would be a great side with tacos.)

4 ears fresh corn

1 (1-pint) container cherry or grape tomatoes, quartered

1/2 cup chopped fresh basil leaves

1/3 cup diced red onion

1/4 cup chopped fresh parsley

4 ounces crumbled feta cheese

2 TBS red-wine vinegar

1/4 cup extra virgin olive oil

salt to taste

Freshly ground black pepper to taste

1 large can of rinsed black beans

In a large stockpot or dutch oven, bring water to boil over high heat. Cook corn in boiling water for 5 to 7 minutes, or until just tender. Cool slightly. Cut kernels off corn and place in a medium bowl.

Add tomatoes, basil,onion,parsley,feta cheese, vinegar, and oil. Toss to combine. Season to taste with salt and freshly ground black pepper.

Makes 8 servings

MOIST BLUEBERRY STREUSEL MUFFINS

4 eggs

2 cups white sugar

1 cup vegetable oil

1 tsp. vanilla

4 cups flour

1 tsp. salt

1 tsp. baking soda

2 cups plain yogurt

2-4 cups blueberries ( fresh or frozen)

STREUSEL TOPPING:

1/4 cup flour

1/2 cup packed brown sugar

2 TBS butter

1 tsp ground cinnamon

pinch of salt

1. Preheat oven to 375 degrees. Line muffin tin with paper liners

2. In a large bowl, beat eggs. Gradually add sugar while beating. Continue beating while slowly pouring in oil.

3. Stir in vanilla. Add flour, salt, and baking soda. Mix gently until blended.

4. Stir in yogurt. Gently fold in blueberries (less stirring the better)

5. Prepare streusel topping by mixing all streusel ingredients in a bowl ( cut in butter with a fork)

6. Scoop batter into prepared muffin cups. Sprinkle each with streusel topping.

7. Bake in preheated over for 15-20 minutes

Jen rates 3.5 the Hales kids rate 5 stars.

Al rates 3 stars.